INSTRUCTIONS

STEP 1: MAKING THE DOUGH

Prepare ingredients

Bring the egg and butter to room temperature.

Tip: Butter is best for creaming at 65 to 70°F. It should feel cool, but leave a slight indentation when pressed.

Cream butter and sugar

Cut the butter into tablespoon-sized pieces. Combine butter, sugar, and vanilla in a stand mixer with a paddle attachment. Cream on medium speed for 5 minutes until light, fluffy, and pale yellow, scraping the bowl halfway through.

Add egg

Scrape the bowl, add the egg, and mix on medium speed for 30 to 45 seconds until fully incorporated.

Stir in flour

Add half the flour mixture. Mix on lowest speed until the flour just disappears. Scrape the bowl, add the remaining flour mixture, and mix on lowest speed until the flour just disappears.

Add cookie blend

Scrape the bowl, add the cookie blend, and mix on low speed until just distributed.

Chill the dough

Divide the dough in half and wrap each portion tightly in plastic wrap. Place in a sealed bag and refrigerate for 24 to 36 hours.

STEP 2: SHAPE & BAKE

Prepare baking sheets and preheat oven

Line two baking sheets with parchment paper.

Position a rack in the center or lower-top third of the oven. Preheat oven to 375°F.

Form dough balls

Remove one portion of chilled dough from the refrigerator and let it soften slightly for easier handling. Roll into 1¾-inch balls (about 2 tablespoons each). Chill the dough balls in the refrigerator while you repeat the process with the second portion of chilled dough.

Bake

Arrange chilled dough balls 3 inches apart (max 9 per sheet). Bake for 14 to 16 minutes.

Tip: For even baking, rotate the baking sheet 180° halfway through baking. Remove cookies from the oven when edges are light golden brown, but the tops remain soft, puffy, and only slightly browned.

Cool

Let cookies sit on the hot baking sheet for a few minutes to set.

Slide the parchment paper with the cookies onto a wire rack to cool completely.